Monday, November 28, 2016

Holiday Recipe Swap 2016

Welcome to the Laughing Vixen Lounge Blog. Today I have rounded up some favorite holiday recipes from some of my favorite shops. They have all submitted a recipe that brings a little holiday cheer and perhaps a few holiday memories. We hope you enjoy them.

We invite you to submit your own favorite recipes to share. Think of it as a mini recipe exchange without stamps. I will add your recipe to this post. Submitting a recipe will also get you 15 extra entries in our This or That Giveaway. Enter the giveaway HERE and find full details on how to submit your recipe on the Giveaway Widget.

I make this one every Thanksgiving. They have a really great taste and are perfect is you have any no meat eaters at the table.

20
large white mushrooms

¼
green pepper

6
green onions

6
garlic cloves

1
small can chopped black olives

3/4
cup crushed bread crumbs

Butter

1/2
cup shredded pepper jack cheese

Wash
mushrooms and gently pop out stems. Finely chop 5 stems, green pepper, green
onions (I use just the white part) and garlic. Mix with black olives and bread.
Sauté with butter in a large pan. Remove from heat and cool long enough so it
is not too hot to touch (sometimes I put it in the refrigerator for a while ).
Mix cheese into mixture. Spoon mixture into mushroom caps (you can stuff them
full and high). Top each with a little more shredded cheese. Bake at 350
degrees for about 20 minutes (or until mushrooms are cooked through. You can
check with a toothpick.) on a broiler pan (they get drippy as they cook so you
want something that can catch the water).

*I
usually do not use a recipe when I make these. This is my best “guesstimation”
of the amounts. It should make plenty of filling to fill 20 large mushrooms. If
it makes a lot of filling it is just fine to stuff the mushrooms full and high.

I made this one up a long time ago simply so I could have the dip the way I liked it. It it has become a favorite for family gatherings.

1
large can refried beans

1
large bottle of salsa (your choice of heat)

1
8oz container of sour cream

1
small head of lettuce, shredded

1
medium block of Colby Jack cheese, shredded

1
small can of sliced black olives

Mix
beans with generous amount of salsa and warm for a minute or two in microwave.
Spread onto large serving plate. Spread sour cream on top of beans (easiest if
left out of refrigerator awhile). Spread a layer of salsa on top of sour cream.
Cover with lettuce. Cover with cheese. Top with black olives. Serve with
tortilla chips.

Every year when the Christmas decorations come out, I put on some Dean Martin, make a cup of this and get all sugared up for trimming the tree. It’s my take on classic hot chocolate, amped up with a little cappuccino mix and tons of super-sweet toppings. So much rich cinnamon chocolate gooey goodness!

Mix powder hot chocolate and powder cappuccino in a large mug. For super-smooth, no lumps hot chocolate, add just enough boiling hot water to cover the powder, stir until blended and lump-free. Place marshmallows in mug then add 8 oz. boiling water. As the water hits the marshmallows, they melt into the hot chocolate forming an ooey-gooey layer of deliciousness. Top with a generous portion of Reddi-wip whipped cream. Sprinkle Cinnamon Dolce Cappuccino mix on top of the whipped cream and garnish with miniature chocolate chips. Delicious!

My mom made Snickerdoodle Cookies for us every Christmas. It was the the
favorite cookie of my grandpa and she even made them for him with my
grandma when she was a little girl. This is the same tried and true
Betty Crocker recipe we have been using for decades in my family! And
Santa loves these too! Happy holidays and enjoy!

I have a recipe for Wassail, which is mulled hot cider. When I was
really young, I remember making it for a school project for the
holidays. I don't remember exactly what grade, but the one thing I will
always remember is that I was young enough to think that it was
alcoholic, and that I'd get in trouble when I brought it in to class
haha!! Of course, it wasn't, and my other memory was of everyone really
enjoying it. I have made it a handful of times since, and I'm sure I
will make it a few more, but it will never top the memories of it when I
was a kid! This recipe is for a slow cooker version, which is
fantastic!

In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.
*Recipe originally posted here.

My Grandma used to make this at the holidays, and I always had a love hate relationship with it. I love to eat it, yet the child in me is still somewhat repulsed by the cottage cheese curds.

A tub of Cool Whip
A tub of Cottage Cheese
1 pkg Orange flavor Jell-O gelatin
1 can Pineapple Chunks
1 can Mandarin Orange Slices
1/3 bag of Mini Marshmallows
Mix well and let sit up in the fridge for about an hour.
Dig in and Happy Holidays!